Preheat oven to 400 degrees.
Lightly dredge beef in flour, shaking off excess. Heat the oil in a heavy skillet over medium-high heat; add beef and brown for about 2 minutes per side; place in a baking pan or dish.
Season with salt and pepper then press rosemary into both sides of each steak. Roast for 8 to 10 minutes.
Meanwhile, pour fat from skillet and deglaze the pan with broth and brandy (or juice) over medium heat, whisking up all of the browned bits from the bottom. Continue to cook until liquid is reduced.
Pour sauce over the beef, garnish with parsley and serve immediately.